Adana is a major province and city in southern Turkey, set on the fertile Çukurova plain where the Seyhan River flows toward the Mediterranean. As Turkey's fifth-largest city, it pairs ancient Cilician history with a famously fiery food culture, anchored by the six-minaret Sabancı Merkez Camii, the Roman Taşköprü bridge, and the world-renowned spicy Adana kebab. Beyond the city, the province spreads across Roman ruins, Hittite carvings, mountain viaducts, and the reservoir lakes of the Seyhan and Çatalan dams.
Top food tours
Guided experiences that show you Adana through its food.
Tour formats
Different ways to experience Adana's food scene.
Items tours
Cooking classes
Take a piece of Adana home with you.
Adana Kebab Making with a Local Chef
A hands-on class teaching the art of making authentic Adana kebab: hand-mincing lamb on a zırh curved blade, seasoning with red pepper flakes, pressing onto flat skewers, and grilling over charcoal. Classes usually include meze preparation and end with a full sit-down meal.
Çukurova Home Cooking Class
A smaller-group class hosted in a local Adana home or cookery studio, covering Çukurova favourites such as analı kızlı (bulgur and chickpea soup), tarhana, şalgam preparation, and regional sweets including bici bici and cezerye.
DIY self-guided food tour
Adana's food culture is so embedded in its streets that a self-guided food walk is easy to assemble. Start at dawn at a ciğer (liver) stall in the Kazancılar Bazaar for grilled-liver dürüm, then explore the spice, pepper-paste, and şalgam sellers in the bazaar lanes. Midday or evening, sit down for a full Adana kebab plate at a traditional kebapçı. Finish with bici bici (rosewater-and-starch dessert) from a street vendor or cezerye from a sweet shop.
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Dawn ciğer breakfast at the Kazancılar Bazaar liver-sellers' street (Ciğerciler Sokağı), old town Seyhan
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Spice and biber salçası stalls in the covered Kazancılar Bazaar
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Şalgam juice from a şalgamcı near the Great Clock Tower
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Adana kebab at İştah Kebap 1950 (Atatürk Cad., Seyhan) or Adana Ocakbaşı
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Bici bici dessert from a street cart near the Seyhan riverside in summer
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Künefe or baklava at a pastry shop in the Kurtuluş district
Foodie tips
Get more out of every meal.
Order Adana kebab 'acı' (spicy) to taste it as locals do; 'acısız' (mild) is available but not traditional
Try şalgam juice - the tangy fermented turnip drink is the perfect counterpoint to the rich charcoal meat
Eat ciğer (grilled liver) as locals do: at dawn or early morning from the liver-sellers' street in the Kazancılar Bazaar
Many of the best kebab houses are alcohol-free; pair your meal with şalgam, ayran, or şerbet
The registered geographical indication protects genuine Adana kebab - it must be made from the lamb of Adana province
Bici bici is a warm-weather street dessert only sold spring to autumn from mobile carts, not in restaurants